Hydrogel/microcarrier cell scaffolds for rapid expansion of satellite cells from large yellow croakers: Differential analysis between 2D and 3D cell culture

  • Yin, Haowen; 
  • Zhou, Xuan; 
  • Jin Hur, Sun; 
  • Liu, Hongying; 
  • Zheng, Hongwei; 
  • 외 1명
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WEB OF SCIENCE

17
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17

초록

Cell culture meat is based on the scaled-up expansion of seed cells. The biological differences between seed cells from large yellow croakers in the two-dimensional (2D) and three-dimensional (3D) culture systems have not been explored. Here, satellite cells (SCs) from large yellow croakers (Larimichthys crocea) were grown on cell climbing slices, hydrogels, and microcarriers for five days to analyze the biological differences of SCs on different cell scaffolds. The results exhibited that SCs had different cell morphologies in 2D and 3D cultures. Cell adhesion receptors (Itgb1 and sdc4) and adhesion spot marker vcl of the 3D cultures were markedly expressed. Furthermore, myogenic decision markers (Pax7 and myod) were significantly enhanced. However, the expression of myogenic differentiation marker (desmin) was significantly increased in the microcarrier group. Combined with the transcriptome data, this suggests that cell adhesion of SCs in 3D culture was related to the integrin signaling pathway. In contrast, the slight spontaneous differentiation of SCs on microcarriers was associated with rapid cell proliferation. This study is the first to report the biological differences between SCs in 2D and 3D cultures, providing new perspectives for the rapid expansion of cell culture meat-seeded cells and the development of customized scaffolds. © 2024 Elsevier Ltd

키워드

Hydrogels; Large yellow croakers; Microcarriers; Satellite cells; Three-dimensional cell culture; Two-dimensional cell culture; MUSCLE; HYDROGELS; RGD
제목
Hydrogel/microcarrier cell scaffolds for rapid expansion of satellite cells from large yellow croakers: Differential analysis between 2D and 3D cell culture
저자
Yin, Haowen; Zhou, Xuan; Jin Hur, Sun; Liu, Hongying; Zheng, Hongwei; Xue, Changhu
DOI
10.1016/j.foodres.2024.114396
발행일
2024-06
유형
Article
저널명
Food Research International
권
186